These low carb cheddar cheese crackers are flaky and crispy like the real thing. Keto.
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Low Carb Cheddar Cheese Crackers

These low carb cheddar cheese crackers have a flaky, crispy texture like no other. If you miss the authentic crunch of store bought crackers, these are for you. And, they're 2 net carbs per 10 crackers! Keto heaven.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 9
Calories 185kcal
Author lowcarbmaven.com

Ingredients

  • 2 cups Honeyville Almond Flour (7 ounces/ 198 g)
  • 1 1/4 cup good sharp cheddar cheese, grated by hand (4 oz/ 113 g)
  • 1/4 cup Bob’s Red Mill Nutritional Yeast (15 g)
  • 1 teaspoons paprika, I used smoked
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon celery salt
  • 2 large eggs
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 350 and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm). Grate the cheese.
  • Measure the dry ingredients (the first 9 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
  • In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
  • Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment and spray one side with baking spray. Place it oil-side-down onto the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
  • With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough, discarding the extra bits. Then, proceed to cut the dough into 1 inch columns and rows, yielding 90 -100 1 inch x 1 inch squares. I like to cut the short side first, leaving the long side for last - and I use a ruler. This whole rolling and cutting process should take about 8 minutes.
  • Bake for 15-18 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking. Cool completely before enjoying. Store in an airtight container on the counter or in the refrigerator if you prefer. Makes 90-100 crackers.

Notes

For a Parmesan cheese version, check the post for the link to recipe at All Day I Dream About Food.
Nutrition Facts
Low Carb Cheddar Cheese Crackers
Amount Per Serving (10 g)
Calories 185 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 4g1%
Fiber 2g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 10g | Calories: 185kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Fiber: 2g